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Lemony Mushroom-Orzo Soup for Two

Here's a versatile soup that works as an appetizer or as a side for a sandwich lunch. It's loaded with mushrooms and orzo pasta—and lemon livens up its mild flavor.—Edrie O'Brien, Denver, Colorado
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    2 servings


  • 2-1/2 cups sliced fresh mushrooms
  • 2 green onions, chopped
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1-1/2 cups reduced-sodium chicken broth
  • 1-1/2 teaspoons minced fresh parsley
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon pepper
  • 1/4 cup uncooked orzo pasta
  • 1-1/2 teaspoons lemon juice
  • 1/8 teaspoon grated lemon zest


  • In a small saucepan, saute mushrooms and onions in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, parsley, thyme and pepper.
  • Bring to a boil. Stir in the orzo, lemon juice and zest. Cook until pasta is tender, 5-6 minutes.
Nutrition Facts
1 cup: 191 calories, 8g fat (1g saturated fat), 0 cholesterol, 437mg sodium, 24g carbohydrate (4g sugars, 2g fiber), 9g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1 vegetable.

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Average Rating:
  • misscoffeepot
    Aug 21, 2020

    This had lots of flavor, I used home made broth, and it was great. Do not add the orzo any earlier than stated or it will swell too much.

  • Maria
    Nov 20, 2019

    We also love mushrooms and orzo pasta, but in our case the lemon did not work for us

  • rivkahfeldman
    May 18, 2014

    We love orzo and mushroom so how could we not enjoy. The lemon zest and fresh lemon juice add a more delicate flavor which adds to all else. I omitted the parsley and thyme just not to my taste. We will definitely make again and again. I increased quantities to six servings and only wanted to have left overs so we'll have to make again real soon. Used baby portabellas sliced.